Ingredients
- •2 racks baby back ribs (about 3–4 pounds total)
- •2 tbsp kosher salt
- •1 tbsp black pepper
- •2 tsp onion powder
- •½ cup gochujang
- •¼ cup soy sauce
- •¼ cup honey
- •3 tbsp brown sugar
- •2 tbsp rice vinegar
- •1 tbsp sesame oil
- •4 cloves garlic, minced
- •1 tbsp ginger, grated
- •2 tsp gochugaru (Korean chili flakes, optional)
- •3 green onions, sliced
- •2 tbsp sesame seeds
- •Steamed white rice for serving
Instructions
Remove membrane from back of ribs and pat dry.
Mix salt, pepper, and onion powder. Season ribs generously on both sides.
Preheat sous vide water bath to 170°F (77°C).
Cut racks in half and vacuum seal or use water displacement method with zip-top bags.
Cook for 12–18 h until fall-off-the-bone tender.
Make glaze by combining gochujang, soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and gochugaru in saucepan. Simmer 10 min until thickened and glossy. Reserve half for serving.
Very carefully remove ribs from bags (they will be extremely tender). Pat dry gently with paper towels.
Place ribs on foil-lined baking sheet.
Set oven to broil with rack 8 inches from heat (further than usual to prevent burning).
Brush ribs with thin layer of glaze.
Broil 2–3 min, watching carefully, until glaze bubbles and caramelizes.
Remove from oven and brush with more glaze. Broil another 1–2 min.
Let rest 5 min (ribs are fragile).
Carefully transfer to cutting board and cut between bones.
Arrange on platter, drizzle with reserved glaze, and top with green onions and sesame seeds.
Serve with steamed rice and extra glaze.
Notes
- •Handle these ribs very gently—they truly fall off the bone
- •Use thinner glaze to prevent soggy texture
- •Watch carefully during broiling as glaze can burn quickly